Our Bourbon Barrel Fiesta Summer Cooking Class may have sold out, but great food is meant to be shared.

Held in the Monogram Kitchen Studio at Bourbon Barrel Foods, our Bourbon Barrel Fiesta celebrated the flavors of summer with fresh ingredients, bold Kentucky flavor and approachable recipes made for gathering. From seasonal produce to pantry staples with deep bourbon country roots, every dish was crafted to inspire cooking with intention and sharing around the table.

Now we're bringing the menu to you. Explore the recipes below, recreate your favorites at home and enjoy a taste of the Bourbon Barrel Fiesta wherever you're cooking.

Asian-Style Guacamole

Fresh, bright and packed with umami, this guacamole gets a Kentucky twist from our Small Batch Bourbon Ponzu and a touch of heat from Bourbon Barrel Aged Hot Sauce. Finished with Bourbon Smoked Togarashi, it's a simple appetizer that's perfect for summer gatherings.

Serves: 4–6

Ingredients:

• ¼ cup red onion, finely diced
• 2 ripe avocados
• 1½ tablespoons Small Batch Bourbon Ponzu
• 2 teaspoons Bourbon Barrel Aged Hot Sauce, or to taste
• ¼ cup fresh tomatoes, diced (reserve a small amount for garnish)
• 2 tablespoons fresh cilantro, chopped (reserve a small amount for garnish)
• Bourbon Smoked Togarashi, for garnish

Method:

1. In a medium bowl, combine the red onion, avocados, Small Batch Bourbon Ponzu and Bourbon Barrel Aged Hot Sauce.
2. Using a fork or potato masher, mash until the guacamole reaches your preferred consistency.
3. Fold in the diced tomatoes and cilantro, reserving a small amount of each for garnish.
4. Transfer the guacamole to a serving bowl and top with the reserved tomatoes, cilantro and a generous sprinkle of Bourbon Smoked Togarashi.
5. Serve immediately with tortilla chips, fresh vegetables or alongside your favorite grilled dishes.

Mexican-Style Grilled Corn

Sweet summer corn meets smoky Kentucky flavor in this easy side dish. Grilled until lightly charred, then coated in a creamy Cotija topping with Bourbon Smoked Paprika, Salt and Pepper, it's the perfect addition to any cookout.

Serves: 4–5

Ingredients:

• ¼ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• ½ cup Cotija or feta cheese, finely crumbled
• ½ teaspoon Bourbon Smoked Paprika, plus more for garnish
• 1 garlic clove, finely minced
• ¼ cup fresh cilantro, chopped, plus more for garnish
• ½ teaspoon Bourbon Smoked Salt
• ¼ teaspoon Bourbon Smoked Pepper
• 4–5 ears fresh corn, shucked
• 1 lime, cut into wedges

Method:

1. Preheat a grill or grill pan over high heat.
2. In a medium bowl, combine the mayonnaise, Mexican crema (or sour cream), Cotija cheese, Bourbon Smoked Paprika, garlic, cilantro, Bourbon Smoked Salt and Bourbon Smoked Pepper. Stir until well combined.
3. Place the corn directly on the grill. Cook, turning occasionally, until tender and lightly charred on all sides, about 8 minutes.
4. While the corn is still warm, use a spoon or pastry brush to coat each ear evenly with the cheese mixture.
5. Finish with an extra sprinkle of Bourbon Smoked Paprika and fresh cilantro.
6. Serve immediately with lime wedges for squeezing over the top.

Ahi Tuna Tostadas

Fresh, vibrant and layered with bold flavor, these Ahi Tuna Tostadas bring together sushi-grade tuna, bright citrus and the rich umami of Bluegrass Soy Sauce. A dash of Bourbon Barrel Aged Vanilla Extract adds an unexpected depth, making this a Bourbon Barrel Foods recipe you won't find anywhere else.

Blog Exclusive Recipe!

Serves: 6

Ingredients:

• 6 corn tortillas
• Vegetable oil, for brushing
• ¼ cup Bluegrass Soy Sauce
• Juice of 1 lime
• 5 shishito peppers, thinly sliced
• 1 habanero pepper, seeded and thinly sliced
• 1 dash Bourbon Barrel Aged Vanilla Extract
• 8 ounces sushi-grade ahi tuna, cut into small cubes
• 1 grapefruit, supremed
• 1 orange, supremed
• ¼ red onion, thinly sliced
• 1 cup fresh cilantro leaves
• ½ teaspoon Bourbon Smoked Sea Salt, plus more for garnish

Method:

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2. Lightly brush both sides of each tortilla with vegetable oil. Arrange in a single layer on the prepared baking sheet and bake for 5 minutes. Flip and bake for an additional 5 minutes, or until crisp. Remove from the oven and let cool completely.
3. In a medium bowl, whisk together the Bluegrass Soy Sauce, lime juice, sliced shishito peppers, habanero and Bourbon Barrel Aged Vanilla Extract. Let the mixture marinate for 30 minutes.
4. In a large bowl, combine the ahi tuna, grapefruit segments, orange segments and red onion. Season with Bourbon Smoked Sea Salt.
5. Pour the soy sauce mixture over the tuna and gently fold to combine, taking care not to break up the citrus.
6. Spoon the tuna mixture onto the crispy tostadas. Garnish with fresh cilantro and an extra sprinkle of Bourbon Smoked Sea Salt before serving.

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Stay connected with Bourbon Barrel Foods for upcoming cooking classes, tastings and events.  Visit our events page to see what's next and sign up for your next experience with us.